Best 7 Scd Stroganoff Recipes

LOW CARB KETO GROUND BEEF STROGANOFF RECIPE

Steps:

• Heat the olive oil in a large saute pan over medium heat. Add the onions and mushrooms. Saute for about 10 minutes, until onions and mushrooms are soft and browned, and extra liquid has evaporated.
• Increase heat to medium-high. Push the mushrooms and onions to the sides, and add the ground beef to the center of the pan, and season with salt and pepper. Cook for 8-10 minutes, stirring occasionally and breaking the beef apart with a spatula, until beef is cooked through. Once it starts to cook through a bit you can mix it with the mushrooms and onions.
• Make a well in the center and add the minced garlic. Saute for about a minute, until fragrant, then stir in with the meat.
• Add the bone broth and coconut aminos, if using. Bring to a boil, then simmer for 5 minutes, until most of the liquid is reduced but a little is left.
• Stir in the sour cream and cream cheese, until smooth.
• Serve over spaghetti squash.

SCD STROGANOFF

Steps:

• Pierce spaghetti squash a couple times with a sharp knife & microwave 10-15 minutes. Let rest 10 minutes, then carefully cut open. Scoop out seeds & gunk from the middle with a spoon & discard, then scrape out the squash from the shell with a spoon. Keep warm in a bowl, to serve with the creamy, garlic-y meat sauce on top.
• Sauté mushrooms in some butter, until they loose most water & start to get crispy brown spots.
• Add in onions & cook till translucent, then add Swiss chard, and then garlic and seasonings. Finally add ground beef, season lightly with salt, and cook thoroughly.
• Remove from heat, cool slightly, then stir in yogurt. You want the yogurt warmed by the residual heat, but not heated to the point of separating. Taste, and adjust seasoning if necessary. Serve on top of spaghetti squash.
• Note: SCD plain yogurt can be replaced with regular plain yogurt from the store, if you are not on the diet. SCD yogurt is made with culture strains with NO bifidus/bifidobacterium (B. lactis), and is incubated for at least 24 hours to reduce the milk sugars, including lactose, to almost none. It is a tart yogurt. Currently, there are no commercial versions I am aware of, and it must be made at home. Dannon plain whole milk yogurt can be used as a starter because it has the appropriate cultures, to make your 24-30 hr. incubated SCD yogurt. If you can't do dairy, a sauce made with cashew butter (or soaked, puréed cashews), water, & dijon mustard or lemon juice, can make a creamy tangy sauce.

SIMPLE BEEF STROGANOFF

Steps:

• Prepare the egg noodles according to package directions and set aside.
• In a separate large skillet over medium heat, saute the ground beef over medium heat for 5 to 10 minutes, or until browned. Drain the fat and add the soup and garlic powder. Simmer for 10 minutes, stirring occasionally.
• Remove from heat and combine the meat mixture with the egg noodles. Add the sour cream, stirring well, and season with salt and pepper to taste.

GROUND BEEF STROGANOFF

Steps:

• In 10-inch nonstick skillet, melt butter over medium heat. Cook mushrooms, onions and garlic in butter 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet to small bowl; set aside.
• Increase heat to medium-high. In same skillet, cook beef 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in 1 cup of the beef broth, the Worcestershire sauce, salt and pepper; heat to boiling. Beat flour and remaining 1/2 cup beef broth with whisk until incorporated; stir into beef mixture. Add mushroom mixture; return to boiling, and stir constantly about 1 minute or until mixture thickens. Remove from heat; stir in sour cream.
• Serve with cooked egg noodles. Garnish with parsley.

SCD GLUTEN FREE BEEF STROGANOFF

Steps:

• Cook Rice (for other family members).
• Brown Beef in olive oil.
• Add onions & saute
• simmer in tomato juice until tender
• Add mushrooms and simmer for five minutes
• Add spice & yogurt.
• Serve.

THE BEST BEEF STROGANOFF

Steps:

• Bring a large pot of salted water to a boil.
• Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
• Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
• Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
• Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
• Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
• Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.

CLASSIC BEEF STROGANOFF

Steps:

• Cut beef across grain into about 1 1/2x1/2-inch strips.
• Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
• Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
• Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.